08 June - Chocolate Tempering

The focus of this class to give you a good understanding of chocolate, the different types and uses of ganache in recipes as well as how to temper chocolate at home to create different decoration pieces.

Date and time: Saturday 08 June, 1pm to 4pm/4:30pm

Duration: 3 to 3.5 hours

Allergens: Please note our venue has traces of wheat, dairy, and tree nuts.

Location: L'Atelier VANIYE. 1/42 Selwyn Street, Onehunga, Auckland 1061 Hands-on baking classes - Dessert class - Pastry class - Chocolate Tempering

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